High Altitude Pumpkin Bread Recipes

BASIC HIGH-ALTITUDE BREAD

Basic High-Altitude Bread image

Very easy bread recipe that I use for sandwich bread, pizza dough, and even naan! I live in Colorado Springs at an altitude of about 5,500 feet. This recipe works really well for me.

Provided by Brady McPeak

Categories Bread Yeast Bread Recipes White Bread Recipes

Time 2h35m

Yield 8

Number Of Ingredients 6

Ingredients

1 cup warm water (100 degrees F/40 degrees C)
2 teaspoons active dry yeast
3 cups bread flour
¼ cup coconut oil, melted
1 tablespoon white sugar
1 teaspoon salt

Steps:

Combine water and yeast and let sit until foamy, about 10 minutes.
Combine flour, coconut oil, sugar, salt, and yeast mixture in a bowl. Knead until silky-smooth, about 15 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
Punch down dough and turn onto a lightly floured surface. Shape into a loaf and place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
Uncover and bake in the preheated oven for 30 minutes for an Italian-style loaf or 45 minutes for a sandwich-style bread.

Nutrition Facts : Calories 230.2 calories, Carbohydrate 34.6 g, Fat 7.6 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 6 g, Sodium 293 mg, Sugar 1.7 g

HIGH-ALTITUDE PUMPKIN BREAD

High-Altitude Pumpkin Bread image

Since we live in Colorado, I'm always on the lookout for high-altitude bread recipes. It's so much easier than trying to figure out conversions or hope that the recipes designed for sea-level will work. This one turns out great every time! From the High Altitude Country Kitchen Volume 1

Provided by noway

Categories < 4 Hours

Time 1h10m

Yield 2 loaves

Number Of Ingredients 13

Ingredients

3 eggs
2 cups sugar
1/2 teaspoon vanilla
1 1/4 teaspoons salt
1/4 teaspoon baking powder
3/4 teaspoon nutmeg
3/4 cup vegetable oil
2 cups canned pumpkin puree
3 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 cup chopped nuts (optional)
1/2 cup chopped raisins (optional)

Steps:

Preheat oven to 350°F.
Beat oil, sugar, and eggs in large bowl until light and fluffy.
Add vanilla and pumpkin, mix until well blended.
Sift flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Add to pumpkin mixture and beat on low speed until blended.
Stir in nuts and raisins if desired.
Pour batter into 2 9x5 inch loaf pans that have been sprayed with cooking spray.
Bake for 60 minutes at 350F or until toothpick inserted in center comes out clean.
Remove bread from pans and let cool on rack.

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